Free Healthy Recipe - Chickpea, pea and fetta salad

The Food Coach

Gluten free, Low GI, Low sugar, Wheat Free

Image by Brett Stevens

This is one of my default lunches during Spring when the cupboards are almost bare. It's from the spring section of The Greengrocer's Diet. It takes minutes (I cheat and use canned chickpeas) and it travels well if you have to pack your lunch.

Ingredients

1 can chickpea, drained

1 cup green peas, cooked

2 tsp currants

¼ cup mint, roughly chopped

1 tbs extra virgin olive oil (see olive oil)

½ tbs lemon juice

2 tbs soft goat's cheese

Method

Combine the chickpeas, peas, currants and mint in a bowl. Stir through the olive oil and lemon juice, and season with cracked black pepper. Serve in 2 bowls topped with goat's cheese.

Makes 2 servings

Scale recipe to serves

Prep Time:	10 mins
Cooking Time:	0 mins
Ready in:	10 mins
Suitable for:
Lunch

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Nutritional Information - Per Serve
Kj	1478 kj
Calories	353 kcal
Fat	22 g
Saturated Fat	6 g
Total Carbohydrate	21 g
Total Protein	13 g
Fibre	10 g

Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.